Pre-heat the oven to 400F.
Wrap the squash in foil and bake for 40 minutes or until fork tender. Keep the oven on at 400F.
When the squash is cool enough to handle, scoop out the flesh into a large bowl and add the salt, pepper, garlic powder, onion powder, everything seasoning, flax seeds and olive oil.
Wait about 3-5 minutes for the mixture to absorb some of the flax seed meal.
On a parchment lined baking sheet, scoop a handful of the mixture and form it into flat latkes shapes.
Bake for 45 minutes, check to make sure they aren’t burnt, and cook for another 15 minutes until crispy.
Let cool and serve warm.
Rachel Katzman (2019), Where Carnivores and Herbivores Collide Blog: Spaghetti Squash Latkes
- 1 cooked spaghetti squash
- 2 eggs
- 2 tbsp olive or avocado oil
- 4 tbsp ground flax seeds
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp Trader Joe's "Everything But the Bagel" seasoning
- 1/2 tsp onion powder